Long John Silver’s Batter

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Long John Silver’s Batter Recipe (Copycat)

This is the iconic light, puffy, and shatteringly crisp batter used for deep-fried fish at Long John Silver’s. It’s simple, pantry-friendly, and absolutely addictive.

🧂 Ingredients

  • ¾ cup all-purpose flour

  • 2 tbsp cornstarch

  • ¼ tsp baking soda

  • ¼ tsp baking powder

  • ½ tsp salt

  • ½ tsp sugar

  • ¼ tsp paprika (optional, for color)

  • ¾ cup cold water (plus more if needed)

  • 1 tsp vinegar (white or apple cider vinegar)

  • Oil for deep frying (vegetable, canola, or peanut oil)

  • Fish fillets (cod, pollock, haddock) or chicken tenders

👩‍🍳 Instructions

STEP 1: Make the Batter

  1. In a large mixing bowl, whisk together:

    • Flour, cornstarch, baking soda, baking powder, salt, sugar, and paprika (if using).

  2. Add cold water and vinegar.

  3. Whisk until smooth. Batter should be slightly runnier than pancake batter — thick enough to coat, but not clumpy.

    • Add a tablespoon more cold water if it’s too thick.

STEP 2: Prep the Protein

  1. Pat your fish or chicken very dry with paper towels.

  2. Optional: Lightly dust the fish with flour to help the batter stick better.

STEP 3: Fry

  1. Heat oil in a deep pot or fryer to 350–365°F (175–185°C).

  2. Dip each piece into the batter, let excess drip off slightly, then carefully lower into the hot oil.

  3. Fry for 3–5 minutes or until golden brown and crispy, flipping once if needed.

  4. Remove and drain on a wire rack or paper towels.

  5. Sprinkle with a pinch of salt while hot.

🍟 Serve With:

  • Fries or hush puppies

  • Tartar sauce

  • Malt vinegar

  • Lemon wedges

  • Coleslaw

🔁 Tips & Variations

  • Cold batter = crispy results. Keep it in the fridge if you’re not frying right away.

  • Use carbonated water instead of plain water for extra puffiness.

  • For chicken or shrimp, use the same batter — just adjust cook time based on size.

  • Add a pinch of garlic powder or onion powder for a flavor twist.

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